A friend of mine made it — I will see what I have do. Now, I have a recipe of chocolate meltaway fudge, so maybe we could make pumpkin fudge and top it with that.
Here’s the recipe for PUMPKIN FUDGE:
Ingredients
2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
1.Line a 9×9 inch pan with aluminum foil, and set aside.
2.In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
3.Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
4.Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.
And this is the recipe for Chocolate Meltaway Fudge:
MELT-AWAY FUDGE
3 cups sugar
3/4 cup butter
1 (5 1/3 oz – small) can evaporated milk
1 (12 oz.) pkg. semi-sweet chocolate pieces
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla extract
In 2 quart glass mixing bowl, combine sugar, butter, and evaporated milk. Cook in microwave on about 7 for 12 minutes stirring occasionally. Stir in chocolate pieces until melted. Add marshmallow cream and vanilla extract. Beat until well blended. Pour into buttered baking dish. Cool at room temperature. Cut into squares.
Maybe you make the pumpkin fudge in a larger pan and pour the chocolate fudge on top after the pumpkin fudge is cooled. Not sure, but worth a try.
One thing I do know for sure, I gained 2 lbs when I got on the scales the next day — after this was served at a Thanksgiving dinner!
